KraftRecipes.com
Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Cool Whip
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Appetizers

Chicken Tinga Tamales

Chicken Tinga Tamales recipe
photo by:kraft
The surprise ingredient in these tasty chicken tinga tamales? KRAFT Zesty Italian dressing!
time
prep:
30 min
total:
1 hr 30 min
servings
total:
12 servings

What You Need

30
large  corn husks, divided
1-3/4
cups  masa harina
1/2
cup  lard or shortening
1
tsp.  CALUMET Baking Powder
3/4
tsp.  salt
1-2/3
cups   warm water
1/4
cup  KRAFT Zesty Italian Dressing
1
 onion, sliced
1-1/2
cups   shredded cooked chicken
1
 tomato, seeded, chopped
1
 canned chipotle pepper in adobo sauce, chopped

Make It

SOAK corn husks in hot water 30 min. Meanwhile, beat next 4 ingredients in large bowl with mixer on low speed until blended. Gradually add water, beating well after each addition until light and fluffy.

HEAT dressing in medium skillet on medium-high heat. Add onions; cook 3 min. Add remaining ingredients; stir. Cook on medium heat 10 min., stirring occasionally.

SPREAD about 1/3 cup masa dough into 4-inch square on center of each of 12 drained corn husks, leaving about 2 inches at top of husk. Top each with about 3 Tbsp. chicken mixture. Fold over both sides and one end of each husk to enclose filling.

POUR 3 cups water into tamalera pot or 8-qt. stockpot fitted with steamer basket. Line bottom of tamalera liner or steamer basket with some of the remaining corn husks. Place tamales, open ends up, in tamalera; cover with remaining corn husks or damp kitchen towel. Cover with lid. Bring to boil on medium-high heat; simmer on medium-low heat 1 hour or until tamales pull away from leaves, adding more boiling water to pan and adjusting heat as necessary to maintain a gentle boil.

Kraft Kitchens Tips

Cooking Know-How
Make sure tamales are not touching the water. Cook as directed. To avoid burning bottom of tamalera or pot, add several coins to the water. Coins will rattle throughout the cooking time. If rattling stops, add more water to the pot.
How to Secure the Tamales
Use an additional corn husk to secure the tamales. Shred husk into 1/2-inch-wide strips. Tie 1 strip around folded end of each tamale to secure before placing in tamalera pot to cook.
K:63114v0:144517
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email